Baker/Pastry Cook

Hyatt Hotels Corporation; Savannah (GA); On-site; USD 32,000 - 52,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Pastry/Baker to join our culinary team in Savannah, GA. You will manage and execute production schedules, aim for high-quality presentations, and maintain a clean, organized station throughout shifts.

The ideal candidate has 1-2 years of professional baking or cooking experience, strong communication, and solid knowledge of ingredients, procedures, and kitchen practices. This role emphasizes timely, quality food production and teamwork.

Qualifications

• 1-2 years professional baking or cooking experience.
• Good working knowledge of cooking ingredients and procedures.
• Familiar with kitchen best practices and food safety standards.

Responsibilities

• Set up your work area promptly; own your station and address issues quickly.
• Maintain thorough knowledge of all prep and menu items.
• Produce and stock items before start; complete catering/wholesale orders by pickup time.
• Keep your station clean and organized, and ensure the surrounding area is tidy.
• Assist with dishwashing when needed and support the team during peak times.
• Communicate prep needs and ordering requirements to management promptly.
• Train new colleagues and participate in weekly deep cleaning projects.
• Assist with scheduled maintenance of drains and floors as directed.

Skills

Good communication

Baking skills

Job description

\"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life.\"

Pastry/Baker requires good communication and intermediate baking skills. The desired cook candidate will have 1-2 years professional baking or cooking experience with a good working knowledge or understanding of cooking ingredients and procedures and kitchen best practices. The overall objective and purpose of the Pastry/Baker position is to manage and execute their production schedule, with a focus on high-quality and timely food, in addition to maintaining their station and work area. The colleague is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards.

Responsibilities

• Set up your work area as specified in a timely manner, tasting to ensure quality of any mise en place. Take ownership of your station, work actively to fix problems, don’t let them find you.


• Thorough knowledge of all prep and menu items


• Ensure all items are produced and stocked to display before start of business, all catering and wholesale orders are completed and packed by agreed pick up time.


• Make sure you are leaving the kitchen around you as you found it – no herb trails, floor drips, or spilled-over pot messes.


• If you see a pile-up of dishes in the dish station while a steward is not on duty, jump in and lend a hand.


• Work service with an eye to detail, cleanliness, and promptness. Be aware of your surroundings and your team-mates and be willing to step in and help where necessary


• Clean your station thoroughly at the end of your shift and get any dirty dishes promptly to the dish station. This includes, but is not limited to: flipping pans, discarding old mise en place, scrubbing down all surfaces and cooking equipment, replacing any foil as necessary, vacuuming and rolling up rugs, sweeping floors and under equipment, scrubbing and mopping floors, taking out any trash in food prep areas, and ensuring all equipment is turned off properly put away.


• Filling out accurate prep lists


• Communicating prep and ordering needs to management in a timely manner.


• Perform other tasks, including cross-training, as directed


• Training of new colleagues


• Weekly deep cleaning projects as directed.


• Scheduled maintenance and cleaning of all floor drains


• All other duties as assigned by leadership

Qualifications

• Must be able to work in a fast paced environment


• Must be able to work in close spaces with other colleagues

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